Potato and Celery Root Purée

Potato and Celery Root Purée
Bon Appétit | October 1995

1 large celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
Salt 1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Celery salt

Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)

Cheesy Creamed Corn with Cilantro

Cheesy Creamed Corn with Cilantro
Gourmet | September 2009

1 1/2 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 3 large)
6 ears corn, kernels cut from cobs
1/3 cup heavy cream
1 teaspoons cornstarch
1 medium garlic clove
3 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
1/2 cup cilantro sprigs

Heat butter in a deep 12-inch heavy skillet over medium- high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.

Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return
to skillet and cook, stirring constantly, until just heated through. Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.

Summer Corn Chowder with Bacon

Summer Corn Chowder with Bacon
Bon Appétit | June 2004

6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 chopped fresh fennel bulb
1 cup diced zucchini or yellow squash (about 2)
1 cup 1/2-inch cubes peeled potatoes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives

Mashed Sweet Potatoes

Mashed Sweet Potatoes
cooksillustrated.com

Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree. The potatoes are best served immediately, but they can be covered tightly with plastic wrap and kept relatively hot for 30 minutes. This recipe can be doubled in a Dutch oven; the cooking time will need to be doubled as well.

4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon table salt
1 teaspoon granulated sugar
2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
pinch ground black pepper

Combine butter, cream, salt, sugar, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes.

Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper; serve immediately.

Hogs Back Potatoes Gratin

Hogs Back Potatoes Gratin

3 tablespoons butter
2 garlic cloves, chopped
3 med shallots
1/2 teaspoon ground nutmeg
1 1/2 cups heavy cream
1 sprig fresh thyme
2 pounds Hogs back potatoes, cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F. In a saucepan, heat up the butter and lightly sauté the garlic and shallots. Add the cream with the thyme and nutmeg, simmer and remove from heat. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Leek and Potato Soup

Leek and Potato Soup allrecipes.com

1 cup butter
2 leeks, sliced salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream or half and half

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Broccoli and Cheddar Gratin

Broccoli and Cheddar Gratin cooksillustrated.com

2 slices white sandwich bread, each slice torn into quarters (about 2
1/2 ounces)
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 tablespoon table salt plus an additional
1/4 teaspoon
2 pounds broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
3/4 cup heavy cream
3/4 cup low-sodium chicken broth
Pinch fresh ground nutmeg
Pinch cayenne pepper
1/8 teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
4 ounces grated sharp cheddar cheese (about 1 cup)

For the topping:
Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and broccoli; cook until exterior is tender but interior is still slightly crunchy, about 3 minutes. Drain broccoli in colander; leave in colander while preparing sauce.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and broth; bring to boil. Stir in nutmeg, cayenne, remaining 1/4 teaspoon salt, pepper, thyme, and two-thirds cheese until incorporated. Off heat, gently stir in broccoli until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining one-third cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately

Leek and Swiss Chard Tart

Leek and Swiss Chard Tart epicurious.com

1 sheet frozen puff pastry (half of 17.3-ounce pkg), thawed
2 tablespoons (1/4 stick) butter
3 leeks (white and pale green parts), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, chopped (2 1/2 c.)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon
ground black pepper
Pinch of ground nutmeg

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; sauté until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

Holiday Scalloped Potatoes

Holiday Scalloped Potatoes

2 tablespoons unsalted butter
1 small onion, minced
2 medium cloves garlic, minced (about 2 teaspoons)
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons table salt
1/2 teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

Heat oven to 350 degrees. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

Cauliflower Gratin with Leeks and Gruyere

Cauliflower Gratin with Leeks and Gruyere

Bread Crumb Topping
4 slices white sandwich bread with crusts, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper

Filling
table salt
1 large head cauliflower (about 3 pounds), trimmed into 3/4-inch florets (see illustrations, below)
2 tablespoons unsalted butter
1 medium shallot , minced (about 2 tablespoons)
3 leeks, halved using white and light green parts only, rinsed, sliced crosswise into 1/4-inch pieces (about 1 cup)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
1 1/2 cups heavy cream
pinch fresh ground nutmeg
pinch cayenne pepper
1/8 teaspoon ground
black pepper
1 teaspoon minced fresh thyme leaves
1/2 cup Gruyère cheese (2 ounces), plus 2 tablespoons

For the topping:
Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and 1/2 cup cheese until incorporated. Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining 2 tablespoons cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately.

Silky Butternut Squash Soup

Silky Butternut Squash Soup

4 tablespoons unsalted butter 2 medium shallots , minced (about 4 tablespoons)
3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
Table salt
1/2 cup heavy cream
1 teaspoon dark brown sugar

Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.

Braised Brussels Sprouts with Thyme

Braised Brussels Sprouts with Thyme

1 pound brussels sprouts, halved with stem end trimmed with a knife and discolored leaves removed by hand
1 cup heavy cream
1/3 teaspoon salt
2 teaspoons fresh thyme leaves, minced
1 tablespoon extra-virgin olive oil

Heat the oil in a large heavy skillet over medium-high heat until shimmering. Toss in the brussels and saute, stirring until some are beginning to turn brown and feel slightly tender, about 10 minutes. Reduce the heat and add the cream, salt and thyme. Bring the cream to a simmer and cook until the sprouts are tender when pierced with the tip of a sharp knife and cream is reduced by half, about 10 minutes. Add black pepper to taste and serve immediately.

Well, I was going to put in a recipe for chicken pot pie since I’ve been making it weekly lately but there just isn’t room. Pot pies are a great way to use up a bunch of root vegetables, and to use up more thyme. Here’s a favorite of ours during peak carrot time:

Butternut Squash Soup

Butternut Squash Soup

4 tablespoons unsalted butter
1 large shallot, chopped fine
3 pounds butternut squash (about 1 medium squash), cut in half lengthwise and cut again widthwise, seeds and strings scraped out and reserved
6 cups water
Salt
1/2 cup heavy cream
1 teaspoon dark brown sugar

Pinch of freshly grated nutmeg Melt the butter in a large, heavy stockpot or dutch oven over medium-low heat until foaming. Add the shallot and cook, stirring frequently until translucent, about 3 minutes. Add the seeds and strings from the squash and cook, stirring occassionally, until the butter turns a saffron color, about 4 minutes.
Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam the squash until completely tender, about 30 minutes. Take the pot off the heat and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skin.
Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2 1/2 to 3 cups liquid) Rinse and dry the pot. Puree the squash in batches in the blender, pulsing on low and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the clean pot and stir in the remaining steaming liquid, the cream and the brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the salt to taste. Serve.

Celeriac and Potato Puree

Celeriac and Potato Puree

2 pounds Carola potatoes
1 pound celeriac, about 2 roots, peeled
1/2 cup milk or cream, warmed
4 to 8 tablespoons butter
Salt and pepper to taste

Cut the vegetables separately into large pieces. Put each in a saucepan, add cold water to cover and 1/2 tsp. salt, and bring to a boil. Simmer until tender, about 15 minutes for the potatoes, 10 minutes for the celeriac. Drain. Pass them together through a food mill, or mash by hand, adding the warm milk or cream to thin the puree as you go. Season with salt and pepper and stir in the butter.

Winter Vegetable Pot Pie

Winter Vegetable Pot Pie

Here’s a favorite of mine from Deborah Madison. It’s a lot of work but it’s worth it. A great dish for Sunday dinner. The recipe calls for frozen puff pastry but I usually make a spelt pie crust for it, since we always have those ingredients around, and because Iris is allergic to wheat. I also make it like a pie, with a crust on the bottom and the top. This recipe just calls for a puff pastry lid.

1 sheet frozen puff pastry, thawed
2 cups Bechamel with herbs
1 1/2 lbs. butternut squash, peel and cut into 1-inch cubes
Flour for dredging
2 T. olive oil
2 T. butter
16 shallots or boiling onions, peeled and left whole
1 small celery root (celeriac)
Juice of 1 lemon
3 parsnips, peeled and diced
2 turnips, peeled and cut into wedges
5 carrots, cut into 2-inch lengths
salt and pepper
4 thyme sprigs
1/2 c. cream or milk
1 egg, beaten

If you don’t know how to make the béchamel it’s quite simple. Melt 3 1/2 T. of butter in a saucepan, add 3 1/2 T. of flour and cook it for 2 minutes. Whisk in 2 c. milk and bring almost to a boil while stirring. Reduce heat to low and continue to cook for 25 minutes while stirring occasionally. Add any herbs you like, parsley, thyme, etc.

Choose a 2 quart soufflé or gratin dish (I use a 12″ cast iron frying pan for the rustic feel). Roll out the pastry between 1/8 and 1/4 inch thick and cut it to fit the dish. Refrigerate the pastry until needed.

Toss the squash in flour, letting the excess fall away. Heat the oil and butter in a large skillet and add the squash and shallots. Saute over medium heat until browned and tender, 20 to 30 minutes, stirring occasionally so that they color evenly. Transfer to the baking dish.

Peel the celeriac, dice it into 1-inch cubes, and put them in the bowl with the juice plus water to cover. Parboil the remaining vegetables in salted water until tender but still a little firm. Drain, then parboil the celery root for 1 minute. Combine all the vegetables, season with salt and pepper and transfer the stew to the dish. Tuck in the thyme sprigs. Mix the béchamel and cream and pour it over the vegetables, allowing the sauce to fall between the cracks. Preheat the oven to 425. Remove the pastry from the refrigerator and lay it on top of the vegetables. Brush the top with egg. Bake for 12 minutes, then lower the heat to 350 and continue baking until the crust is golden and puffed and the sauce is bubbling, 15 to 20 minutes more. Let settle for a few minutes and serve.

Potato and Turnip Gratin

Potato and Turnip Gratin

This is a really rich dish, if you’d like to thin it out you could substitute chicken stock for some of the cream.

2 cups whipping cream
1 cup half and half
2 shallots, thinly sliced crosswise
1 large garlic clove, minced
1 1/2 teaspoons fresh thyme leaves
1 1/4 teaspoons salt
1 lb. yellow potatoes, peeled, cut into 1/6-inch-thick slices
1 lb. turnips, peeled, cut into 1/6-inch-thick slices

Preheat oven to 375°F. Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat.

Arrange potatoes and turnips in 13x9x2-inch glass baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper.

Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly, then serve.

Potato and Celeriac Puree

Potato and Celeriac Puree

1 1 1/4 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds carola potatoes, peeled, cut into 1-inch pieces
Salt
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Celery salt

Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper.